Malaysian squid satÉ with dipping sauce

Yield: 4 Servings

Ingredients:

3 lb Squid; cleaned and cut into
1 tb Cumin seeds
2 tb Coriander seeds
3 Pepper Thai; dried
2 tb Nam pla
2 tb Lime juice
1 tb Sugar brown
2 tb Oil
2 tb Garlic; chopped
2 tb Ginger; chopped
2 tb Thai chillies; chopped seed
3 tb Lime juice
1/4 c Nam pla
2 ts Sugar
1 tb Chili oil
1/4 c Peanuts roasted; ground to
1/4 c Coriander leaves; finely min

Instructions:

Thread the squid rings and tentacles (through the fleshy part) on bamboo skewers leaving about 3 inches for a handle. Wrap the handle in aluminum foil (or soak skewers for 1 hour in water before using.) Combine cumin coriander and hot peppers. Toast in a dry skillet until fragrant; grind go a powder. Mix well with fish sauce lime juice and brown sugar. Add squid marinate on a tray 30 minutes turning from time to time. Meanwhile get a hot fire going on a grill and make a dip sauce by combining remaining ingredients. Grill squid about 90 seconds on each side. Serve with dipping sauce on the side. --- Bruce Cost per Stephen Ceideburg